Baby and I recently discovered the most extraordinary, versatile pizza dough! We ordered this frozen wonder from food-to-home delivery service FreshDirect.com and allowed an orb from the package of four to settle down to room temperature for about an hour and a half or so. I'm a huge fan of Fresh Direct, as evidenced here. But back to the dough! We rolled it out very flat on a lightly floured surface while the oven raised to 500 hundred degrees with a pizza stone (aluminum foil or baking sheet would work too) heating up on the middle rack. On its own, I imagine it would be fantastic as table bread, dipped into a fruity olive oil. But we don't leave things to simply languish, do we? No. There are toppings to consider! And naturally, whatever toppings you wish. We added soft and creamy Italian Robiola cheese (a cow, sheep, goat milk blend), ground bison meat, crumbled and sauteed in olive oil and garlic, and reaped spring's ramps, but sliced scallions would also do anytime of year. We retrieved it from the oven once the "leoparding" (that's really a thing, referring to the spots that appear while baking) was achieved, only about 12 minutes. Do not over cook this and do mind your oven in the process with a brief check in or two, depending on the reliability of your oven. Crisp with chewy gorgeousness inside is the goal--almost like out of a traditional Neapolitan wood-fired oven!
A stromboli of a sort was for another guest, where the dough was rolled up with mozzarella, pepperoni, a mixed bunch of sliced wild mushrooms sauteed in garlic, olive oil and butter. I also used an assortment of fresh herbs such as thyme leaves as well as a chiffonade of basil, and a drizzle of white truffle oil.
Over this Memorial Day weekend, I used more bison meat to make burgers, using the cooked dough to act as buns, folded over. The patties were topped with relish, mustard, good old Velveeta cheese slices--and lots of ketchup of course. One frozen orb is left, for now. What wonders await!
After a career as a theatrical agent for Broadway, film, and television, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox